This Spicy Trail Mix recipe with roasted chickpeas is crunchy, salty, with a spicy kick! Easily customizable. Perfect for game days, parties, and on-the-go. Gluten-free and vegan.
Snack mixes can be handy for on-the-go, game day, parties, and even edible gifts. The best part is that you can add mix-ins that suit your preferences. This spicy chickpea trail mix lets you do just that!
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Why you'll love this recipe
- Simple ingredients
- Perfect snack
- Customizable
Ingredients and substitutions
Here are a few quick notes about the ingredients in this recipe. You can see a complete ingredient list and instructions in the recipe card below.
Chickpeas - The star ingredients of this spicy snack are nutrient-rich! The chickpeas are roasted before the rest of the mix for a delicious crunch.
Nuts and seeds - A one-pound mix of your choice of nuts and seeds. Almonds, cashews, walnuts, peanuts, sunflower, sesame, or pumpkin seeds. Choose a variety that works best for you.
Spices - Chili powder, ground cumin, cayenne pepper, and salt combine for a spicy kick.
Olive oil - A little bit of extra virgin olive oil helps coat our spicy snack mix.
Step-by-step instructions
Before you start: Preheat oven to 400 degrees Fahrenheit. Drain a can of chickpeas and rinse. Dry chickpeas gently with paper towels.
Step 1: Place chickpeas on a rimmed baking sheet. Drizzle with 2 tablespoons olive oil and sprinkle with salt. Toss with hands to coat. Bake for 20 to 30 minutes or until the chickpeas have become crispy. Remove from oven and allow to cool.
Step 2: Change oven heat to 350 degrees Fahrenheit and line an additional baking sheet with parchment paper. In a medium bowl, place nuts and seeds (dry ingredients). Drizzle 1-2 teaspoons olive oil over nuts and seeds. Toss to coat.
Step 3: Transfer to the prepared pan and toast in the oven for 4-5 minutes. Remove from oven, and stir on the tray. Return to oven and toast for 2-3 minutes more, watching closely. Remove from oven and allow to cool completely.
Step 4: Once cooled, return nuts and seeds to a medium bowl. Add the cooled chickpeas. Add all seasonings and toss to coat.
Tips
- If using smaller seeds, watch toasting closely so they do not burn.
- Based on your tolerance and spicy preference, adjust the cayenne to your liking. I tend to like things on the spicier side, so I used the ½ teaspoon noted in the recipe.
Storage
Store these savory snacks in an airtight container or ziplock bag at room temperature for up to one week.
Optional mix-'s
The following are optional ingredients for our crunchy snack. Add them in with the seasoning.
- Rice or Corn Chex cereal
- Gluten-free pretzels or pretzel rods
- Gluten-free vegan cheese crackers
- Dried green peas
FAQs
Nuts and seeds like almonds, cashews, walnuts, peanuts, sunflower seeds, sesame seeds, or pumpkin seeds. Crunchy mix-ins like cereal, pretzels, and pretzel sticks are also delicious additions.
Avoid adding sugary items or large amounts of added sugar. This can vary in different trail mixes but this recipe does not use any added sugar.
More gluten-free snack recipes
Love this recipe? Please consider leaving a 5-star 🌟🌟🌟🌟🌟rating on the recipe card below and let me know what you think in the comments!
📖 Recipe
Spicy Trail Mix with Roasted Chickpeas
Ingredients
- 1 15-ounce can chickpeas
- 2 tablespoons + 2 teaspoons olive oil
- salt for sprinkling
- 1 lbs raw nuts and seeds of choice almonds, walnuts, cashews, sunflower seeds, pepitas
- 1 teaspoon chile powder
- 1 teaspoon ground cumin
- ¼-1/2 teaspoon cayenne pepper based on spicy preference
- ½ teaspoon salt
Instructions
- Preheat oven to 400 degrees Fahrenheit. Drain can of chickpeas and rinse. Dry chickpeas gently with paper towel. Place chickpeas on a rimmed baking sheet. Drizzle with 2 tablespoons olive oil and sprinkle with salt. Toss with hands to coat. Bake for 20 to 30 minutes or until chickpeas have become crispy. Remove from oven and allow to cool. Change oven heat to 350 degrees Fahrenheit and line an additional baking sheet with parchment paper.
- In a medium bowl, place nuts and seeds. Drizzle 1-2 teaspoons olive oil over nuts and seeds. Toss to coat. Transfer to prepared baking sheet and toast in oven for 4-5 minutes. Remove from oven, stir on tray. Return to oven and toast for 2-3 minutes more, watching closely. Remove from oven and allow to cool completely.NOTE: If using smaller seeds, watch toasting closely so they do not burn.
- Once cooled, return nuts and seeds to medium bowl. Add cooled chickpeas. Add all seasonings and toss to coat. Add additional salt to taste if desired.
Notes
Nutrition
Sarah
This is an awesome snack mix for entertaining!
Archana
Hi Tessa ,this looks awesome!
If I don't have canned chickpeas ,what's the other option.
I can get it only in dry form like soya beans or pulses.
How can I bake those dry chickpeas
Alene
One question. Do the spices stick to the nuts and seeds without being baked or tossed with olive oil? Sounds delicious, though, and I probably wouldn't stop eating them if I make them!
Tessa
Hi Alene! Thanks for your note. I've actually been wanting to make a couple updates to this recipe, such as toasting the nuts (really enhances the flavor), that have been on my list. Your note reminded me to get to it! I've just updated it - adding a little olive oil to nuts and seeds before toasting also allows more seasoning to stick to them as well. Happy New Year!
Traci | Vanilla And Bean
OMG, you said the F word (fritos - gah!). You know, I grew up on those and had a weekly douse of frito pie - omg. But now, I'll take a salty snack like this any day over those.. these are scrumptious Tessa! And go ahead and give me extra cayenne. Road trip perfection! xo (your photography - swoooon!)
Tessa
Hahaha, seriously, Fritos are my weakness! I'm with you - the spicier the better! Thank you so much, Traci! <3
Abby @ Heart of a Baker
Oh shoot, this is right up my alley! I used to go sweet every single time for snacks, but now I'm ALL about the savory. I think this mix is a perfect solution to the 'buy a big bag of chips and eat them all' problem I have when traveling :) xoxo
Tessa
Haha, yes, those bags of chips are pretty hard to say no to once you've been on the road for a while! Hope you had a great weekend! xo